Nutrient Comparison: Boiled Pink Beans with Salt VS Roasted Almonds per 100 g
Compare the macro and micronutrient content in 100 g of Boiled Pink Beans with Salt versus 100 g of Roasted Almonds to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Boiled Pink Beans with Salt vs Roasted Almonds:
- 100 grams of Boiled Pink Beans with Salt have 3.3 times more Vitamin B1, 1.3 times more Vitamin B6, 3.1 times more Vitamin B9 and more Vitamin K than Roasted Almonds.
- While 100 g of Dry Roasted Almonds contain 19 times more Vitamin B2, 6.4 times more Vitamin B3 and 24.4 times more Vitamin E than Boiled Pink Beans with Salt.
- Both Boiled Pink Beans with Salt and Roasted Almonds provide similar amounts of Vitamin B5 per 100 grams.
- 100 grams of Roasted Almonds have insufficient amounts of Vitamin K
- Both Boiled Pink Beans with Salt as well as Dry Roasted Almonds have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Boiled Pink Beans with Salt vs Roasted Almonds:
- 100 grams of Boiled Pink Beans with Salt have 79.3 times more Sodium than Roasted Almonds.
- While 100 g of Dry Roasted Almonds contain 5.2 times more Calcium, 4.1 times more Copper, 1.6 times more Iron, 4.3 times more Magnesium, 4.1 times more Manganese, 2.9 times more Phosphorus, 1.4 times more Potassium, 1.4 times more Selenium and 3.4 times more Zinc than Boiled Pink Beans with Salt.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Boiled Pink Beans with Salt have 9.6 times more Omega 3 and 1.3 times more Carbohydrate than Roasted Almonds.
- While 100 g of Dry Roasted Almonds contain 4 times more Energy, 107.2 times more Fat, 32.5 times more Saturated Fat, 113.6 times more Omega 6, 13.5 times more Sugars, 2.1 times more Fiber and 2.3 times more Protein than Boiled Pink Beans with Salt.
- 100 grams of Boiled Pink Beans with Salt provide inadequate amounts of Omega 6
- 100 grams of Roasted Almonds provide inadequate amounts of Omega 3